This is a delicious, nutrient-rich side dish that is perfect for spring!
What You’ll Need:
For Salad:
4 cups water
2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
1/4 cup chopped cilantro
1/4 cup chopped fresh mint
1/2 cup chopped fresh parsley
Salt to taste
1 cup red quinoa or rainbow quinoa, rinsed
1/4 cup lightly toasted pistachios
1/4 cup lightly toasted almonds, chopped
1/4 cup chopped walnuts
2 teaspoons lemon zest
For Dressing:
1/4 cup fresh lemon juice
Salt to taste
1 small garlic clove, minced
1/4 teaspoon ground cinnamon
1 teaspoon pomegranate molasses
1/3 cup extra- virgin olive oil
What to Do:
Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.
Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.
